Blueberry Cheesecake Ice Cream Recipe (No Churn)

Step 1

Place the blueberries, sugar, lemon juice and salt in a small saucepan over medium high heat. Stirring frequently.

Step 2

Bring it up to a boil. Muddle the berries to crush and release juices. Cook until thickened.

Step 3

Remove the pan from burner and set aside to cool. Once cool enough, move to refrigerator for about 1 hour to cool completely.

Step 4

Beat the cream cheese in a large bowl until creamy and smooth.

Step 5

Using a electric mixer, add condensed milk and vanilla, beating until smooth

Step 6

Add heavy cream. Whisk on high speed until soft peaks form.

Step 7

Spread half of this creamy mixture into a loaf pan.

Step 8

Spoon chilled blueberry sauce over the whipped mixture. If adding graham cracker crumbs add them now or on the top.

Step 9

Top with remaining cream mixture, spread it evenly.

Step 10

Use a knife to swirl the blueberry mixture into the cream mixture.

Step 11

Cover the pan with foil and freeze for 6 hours or until firm.